Saute in 1/4 cup cooking oil:

1 c. chopped onion
1 c. chopped celery
1 c. chopped carrot

Add:

8 c. vinegar
4 c. water
1 tbsp. allspice berries
1 tbsp. cloves
1 tbsp. basil
1 tbsp. thyme
3 bay leaves
1/2 c. coarsely chopped parsley
Pinch of mace
1 tbsp. crushed peppercorns
6 crushed cloves garlic

Simmer for 1 hour; strain and cool.